Tough Bacon



  • I smoked bacon today after curing it for five days. The taste was great. One problem is it’s tough. I tried following the directions hour by hour, but a couple times I wasn’t watching the temperature and it was off about 15 degrees too high. I tried to compensate for the next time period. I couldn’t find my thermometer, so I didn’t know what the final temperature was. Do you have any comments? that might help next time. As I said the taste is great just tough


  • Walton's Employee

    @bob-s-meatgistics Without knowing what temperature it was cooked to it is hard to tell but my first thought (and the most likely culprit) is that it was cooked well past 132° initially. Since Bacon is going to be pan-fried or cooked in the oven you don’t want to cook it much above 132° initially or it will be tough in subsequent cookings. Even the difference of 145 to 132 could give you very different results.

    Another possible issue is depending on where you purchased the belly from it might still have had the skin on it, a good way to tell is if it still has easily visible teats then the skin is still on and needs to be removed.

    You will definitely want to have a good thermometer at hand in the future, a probe thermometer like the Grilleye or the Grilleye Pro Plus will work well.



  • @bob-s-meatgistics Did you slice the bacon across the grain or with the grain? If you sliced with the grain your bacon will be very tough.



  • I really dont think the temp had anything to do with it. I do about 200lbs of bacon a year and I smoke cook mine till I get an internal temp of 155 and then shut it down and let them hang in the smoker for 30 min after and my finish temp is at about 158-160. Mine always turns out tender.

    I would say it wasn’t the best of pork that was sold.


Log in to reply
 



Recent Posts

  • B

    Just a note on Brining. I use the 5 gal bucket liners at Walton’s and they save on mess. But for the buckets, I choose the 5 gal measure-right paint buckets which are food safe and available at Lowes. They even sell a nifty screw-on lid for them. alt text alt text

    read more
  • P

    @davhi8. After you take the hams out of the brine, rinse them of and put back in the fridge for at least 1 or 2 days to dry. Then they are ready to smoke.

    read more
  • C

    @austin Austin,
    Super & thank you very much. I will stick to the 1:1 with a little wine. Do you know off hand apx how many cups of Country Brown Sugar is in a pound for quick measuring? I am going to look into one of your containers for the future. Thank you again. Dave

    read more
  • C

    No Problem, I understand & can relate to that.

    read more
  • D

    My apologies folks! I am new to this forum and am not familiar with the way things are posted. I thought the question I responded to with Prague powder was directed at me.
    I will get used to the format and look forward to reading more.

    read more
  • C

    Austin,
    Super & thank you very much. I will stick to the 1:1 with a little wine. Do you know off hand apx how many cups of Country Brown Sugar is in a pound for quick measuring? I am going to look into one of your containers for the future. Thank you again. Dave

    read more

Recent Topics

Popular Topics

25
Online

2.4k
Users

696
Topics

2.3k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.